Food recipes
Oatmeal Bread with Fig, Anise, and Walnuts
Oatmeal Bread with Fig, Anise, and Walnuts Ingredients: leavening agents, yeast, baker's, active dry honey oats oats wheat germ, crude salt, table spices, anise seed nuts, walnuts, english figs, dried, uncooked wheat...
Oatmeal Bread with Fig, Anise, and Walnuts
Ingredients:
leavening agents, yeast, baker's, active dry
honey
oats
oats
wheat germ, crude
salt, table
spices, anise seed
nuts, walnuts, english
figs, dried, uncooked
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.
Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs.
Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.
Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap.
Let it rise for 1 hour, or until it is doubled in volume.
Preheat the oven to 375 degrees.
Grease a baking sheet, or line it with parchment paper.
Punch down the dough, and turn it out onto a lightly floured surface.
Divide it in half, and form two round loaves.
Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves.
Let rise another 1/2 hour.
Bake for 40 minutes, or until the loaves sound hollow when tapped.
Allow to cool before slicing.
Ingredients:
leavening agents, yeast, baker's, active dry
honey
oats
oats
wheat germ, crude
salt, table
spices, anise seed
nuts, walnuts, english
figs, dried, uncooked
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
Directions:
Dissolve the yeast in 3 cups lukewarm water in the bowl of an electric mixer fitted with a dough hook.
Once it is dissolved, turn the mixer on low and slowly add the honey, rolled oats, steel-cut oats, wheat germ, salt, anise seeds, walnuts, and dried figs.
Stir in the whole-wheat flour and 3 1/2 cups of the all-purpose flour and knead.
Put the slightly sticky kneaded dough in a large greased bowl, and cover with plastic wrap.
Let it rise for 1 hour, or until it is doubled in volume.
Preheat the oven to 375 degrees.
Grease a baking sheet, or line it with parchment paper.
Punch down the dough, and turn it out onto a lightly floured surface.
Divide it in half, and form two round loaves.
Place them on the baking sheet and using a sharp knife or a razor blade, make a few long, shallow gashes across each of the loaves.
Let rise another 1/2 hour.
Bake for 40 minutes, or until the loaves sound hollow when tapped.
Allow to cool before slicing.